Banca de QUALIFICAÇÃO: PAULO CEZAR DA CUNHA JÚNIOR

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : PAULO CEZAR DA CUNHA JÚNIOR
DATA : 24/01/2023
HORA: 14:00
LOCAL: http://meet.google.com/vzm-yfgm-xvy
TÍTULO:

Aplicação de pó liofilizado de batata-doce de polpa roxa como ingrediente multifuncional em iogurte Grego

PALAVRAS-CHAVES:

anthocyanins; clean label; Beni imo; natural food coloring; natural food ingredient.

PÁGINAS: 24
RESUMO:

Purple pulp sweet potato is a tuber rich in anthocyanins, a pigment that imparts color and has bioactive capacity. Its incorporation into dairy products can bring technological and functional benefits. This study aimed to evaluate the impact of the addition of lyophilized purple pulp sweet potato powder - LP (0% - Control, 2% and 4%) on the physical, chemical, and technological characteristics of Greek yogurt. LP showed an in vitro antioxidant and bioactive potential by DPPH (20.64 ± 1.61 μmol TE g^-1), FRAP (112.93 ± 4.38 μmol TE g^-1), total phenolic content (103.66 ± 3.35 mg GAE g^-1), and total anthocyanin content (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g^-1). Additionally, assays demonstrated that LP has 16.82 ± 0.63% of resistant starch. After fortification of Greek Yogurt with LP, a reduction in syneresis was observed, indicating that the addition of LP promoted the increase of water retention capacity, in addition to inhibiting the post-acidification process, increasing apparent viscosity, hardness and gumminess, and promoting stable pink coloration throughout storage (P < 0.05). At the level of 4%, yogurt was firmer, with greater chewiness, which are highly desirable for Greek yogurt. The results suggest that lyophilized purple pulp sweet potato powder is a potential multifunctional natural ingredient.

MEMBROS DA BANCA:
Presidente - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externo ao Programa - ***.179.236-** - ANDRE FIORAVANTE GUERRA - CEFET/RJ